2 ounces vegetable oil
1/2 cup quinoa or brown rice
Salt and pepper to taste
PLACE poblanos directly on the stovetop and char the skin, turning often until most of the surface of the pepper is charred.
PLACE the peppers in a paper or plastic bag for about 20 minutes, remove and peel the skin.
USING a small, sharp knife, cut a slit in top of the pepper large enough to spoon in the stuffing.
DICE the garlic, chop the onion and cilantro and sauté in 2 ounces of vegetable oil until the veggies are translucent.
SAUTÉ the chorizo and drain off the fat.
COMBINE the vegetables, chorizo and shredded cheese in a bowl and allow to cool.
ADD one egg to the cool mixture; stir.
STUFF the peppers and add more cheese to the top of each pepper.
PLACE on aluminum foil on an oven pan and heat through for 30 minutes at 325°.
Spicy, juicy red zinfandel is the perfect accompaniment to this meal. Try the 2006 Wild Hog Zinfandel ($25) or the 2007 Castle Rock Mendocino Zinfandel ($14). While both have the requisite blackberry juiciness and spice component in spades, the Wild Hog is a fuller-bodied version of zin while the Castle Rock shows more acidity and is a little less in-your-face.
For more on the art and craft of wine, visit John Brown's WineBoy blog at thegazz.com.